PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic
DESCRIPTION: A sweet honey confection
.iiij. Gyngerbrede. Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow ther-on; take gratyd Brede, & make it so chargeaunt þat it wol be y-leched; þen take pouder Canelle, & straw þer-on y-now; þen make yt square, lyke as þou wolt leche it; take when þou lechyst hyt, an caste Box leaves a-bouyn, y-stkyd þer-on, on clowys. And if þou wolt haue it Red, coloure it with Saunderys y-now.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.
GODE COOKERY TRANSLATION:
Gingerbread. Take a quart of honey, & boil it, & skim it clean; take saffron, pepper, & throw on; take grated bread, and make it so thick that it can be sliced; then take cinnamon, & strew on; then make it square, like you would have it sliced; and when you slice it, stick in cloves. And if you'd like it red, color it with sandalwood.
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